Lemon Pepper Salad (Kari Boyd's Recipe modified)

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Serves: 6 Ingredients:
8 oz.	sugar snap peas
1 ½ pounds	red potatoes
2 teaspoons	salt
2 tablespoons	Lemon Pepper
1	lemon
1	garlic clove, pressed
½ cup	olive oil
1 medium	red bell pepper
½ small	red onion
½ cup	chopped fresh parsley

1. Steam peas until crisp-tender. Drain, rinse under cold water and set aside.

2. Slice potatoes using a mandoline or a knife to get 1/8” slices. Place potatoes, salt and 4 cups water into microwave safe bowl and cover lightly. Microwave for 13-16 minutes or until tender, stirring twice, drain and set aside.

3. For dressing, juice lemon to measure 2 tablespoons. Combine juice, lemon pepper and garlic in a small bowl. Add oil and whisk constantly; set aside.

4. Thinly slice bell pepper and onion. Combine peas, bell pepper, onion, artichokes and parsley in a bowl and mix well. Add potatoes and dressing; toss gently. Serve warm.

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